Buckwheat Waffles

Buckwheat waffle

Despite its somewhat confusing name, buckwheat is actually a fruit-like organism known as a ‘pseudocereal’. It is often used in gluten free cooking, given that its properties are similar to flour, but it carries none of the health risks for celiac sufferers or the gluten intolerant. If you’re using buckwheat to bake waffles then we recommend you seek it in its pure form, rather than buckwheat that’s been mixed with other types of flour.

This buckwheat waffle recipe is ideal for those suffering from celiac disease, or anyone catering for someone who cannot eat wheat. The taste of a buckwheat waffle is not much different from a normal waffle, and indeed the way they look can make them even more appetizing.

How to Make Buckwheat Waffles

(Makes 5 to 6 Buckwheat waffles)

What You Will Need:
- One large mixing bowl
- One small mixing bowl
- One whisk
- One mixing spoon
- One waffle maker: there are many different types of waffle iron to choose from. We recommend you browse our brand pages, or take a look below at our product listings...


- 1 cup gluten-free all purpose flour
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1 teaspoon active dry yeast
- 1/8 cup lukewarm water
- 1 egg, beaten
- 1 1/2 tbsp sugar
- 1/4 tsp baking soda
- 2.5 tbsp melted butter or oil
- 1 cup milk

1. In your small mixing bowl, pour the yeast gently onto the warm water. Add 1/2 tsp sugar and mix, then leave for around 5 to 10 minutes until the mixture turns to foam.
2. Mix the milk, salt and yeast mixture in the large bowl, before whisking in the buckwheat, rice and gluten free flour.
3. Refrigerate for 8 hours, before whisking in the baking soda, beaten egg, remaining sugar and oil.
4. Pour the mixture into your waffle iron mold and cook as required, making sure to remove the waffles after the desired time. Serve with whipped cream and strawberries for an authentic Belgian buckwheat waffle dessert, or fruit and powdered sugar.

Gluten Free buckwheat waffles are ideal to be served at a dinner party where some of your guests are gluten intolerant. Your other guests won’t be able to tell the difference as they taste so delicious, and those with celiac disease/gluten intolerance will be delighted that you put so much effort into catering for their individual needs. This particular buckwheat waffles recipe keeps the method simple, although due to the fact that buckwheat doesn’t rise very well you do need to leave the mixture for 8 hours to rise with the yeast.

The serving suggestions for your buckwheat waffles are by no means the only ones you can try. Serve with vanilla ice cream and chocolate sauce, nuts and maple syrup or anything else that you, your family or your guests choose.

{ 1 comment… read it below or add one }

Diane Laughlin April 1, 2011 at 4:01 pm

There doesn’t seem to be enough liquid in this recipe and recipe doesn’t say how much salt to use.

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